SINGAPORE Aug 26 Singapore's beloved hawker industry faces an uncertain future with a wave of chef retirements imminent, raising questions about who will cook the city state's signature street-food delights. There are over 100 hawker centres and 6,000 stalls in Singapore, run mainly by ageing chefs, with people from all sections of society attracted to the tasty multi-ethnic meals that cost as little as S$2.80 ($2). But the tough working conditions in the small, basic kitchens and low profits have led many new chefs to look to larger, modern restaurants for bigger revenues. Some experienced hawker sellers in Singapore believe the younger generation don't have what it takes to succeed in the trade. Alex See, 66. See runs a Fried Hokkien Mee (fried noodles) stall in East Coast with his 33-year-old daughter. "Young people come and go, they are not serious about learning," he ...